CARMELO GARCIA BARROSO-rekin lankidetzan egindako argitalpenak (43)

2021

  1. Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 6, pp. 2235-2246

  2. Characterization and differentiation of seaweeds on the basis of their volatile composition

    Food Chemistry, Vol. 336

  3. Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

    LWT, Vol. 140

  4. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 970-980

2020

  1. Development of head space sorptive extraction method for the determination of volatile compounds in beer and comparison with stir bar sorptive extraction

    Foods, Vol. 9, Núm. 3

  2. Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 6, pp. 2512-2521

  3. Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels

    Food Research International, Vol. 133

  4. Influence of two different cryoextraction procedures on the quality of wine produced from muscat grapes

    Foods, Vol. 9, Núm. 11

  5. Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar

    Food Chemistry, Vol. 316

  6. Use of sensory analysis to investigate the influence of climate chambers and other process variables in the production of sweet wines

    Foods, Vol. 9, Núm. 4

  7. Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar

    Ultrasonics Sonochemistry, Vol. 69

2019

  1. Characterization and differentiation of Spanish vinegars from jerez and condado de huelva protected designations of origin

    Foods, Vol. 8, Núm. 8

  2. Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication

    Food Chemistry, Vol. 272, pp. 702-708

  3. Development of a stir bar sorptive extraction method to study different beer styles volatile profiles

    Food Research International, Vol. 126

  4. Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process

    LWT, Vol. 100, pp. 314-321

  5. Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 12, pp. 5475-5482

2018

  1. Comparative study of submerged and surface culture acetification process for orange vinegar

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 3, pp. 1052-1060

  2. Optimization of a multiple headspace sorptive extraction method coupled to gas chromatography-mass spectrometry for the determination of volatile compounds in macroalgae

    Journal of Chromatography A, Vol. 1551, pp. 41-51

2017

  1. Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 939-948

2016

  1. Chemical and sensory characteristics of orange based vinegar

    Journal of Food Science and Technology, Vol. 53, Núm. 8, pp. 3147-3156